Chicken casserole with red wine, ham & peppers Recipe
2 tbsp olive oil
8 chicken thighs, on the bone
1 red pepper, seeded and quartered
1 green pepper, seeded and quartered
2 garlic cloves, finely chopped
1 leek, trimmed and thickly sliced
225g cooked ham, cut into chunks
1 tsp paprika
300ml red wine
400g can chopped tomatoes
1 tbsp tomato puree
2 sprigs fresh thyme or ½ tsp dried
2 tbsp chopped fresh parsley, to serve
Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, puree and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.